Broccoli & cauliflower cheese galette with hazelnut spelt pastry Recipe

Preheat the oven to 375°F (190°C).

In a large bowl, combine the all-purpose flour, spelt flour, ground hazelnuts, and salt.

Add the cold cubed butter and use your fingers or a pastry cutter to mix until crumbly.

Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

In a separate large bowl, combine the blanched broccoli and cauliflower florets, shredded cheddar cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well.

Roll out the chilled dough on a lightly floured surface to a 12-inch circle.

Transfer the rolled-out dough to a baking sheet lined with parchment paper.

Spoon the broccoli and cauliflower mixture onto the center of the dough, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as you go, to create a galette shape.

In a small bowl, whisk together the beaten egg and milk. Brush the edges of the dough with the egg wash.

Bake the galette for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Allow the galette to cool for a few minutes before serving. Enjoy!